Quick Banana Fritters (200th Post)

Thank you my dearest readers for reading my 200th post and your encouragement!

I’ve always wanted to keep a record of all my recipes and tried blogging as a way to do that. I started off with blogger ages ago (in 2008), gave it all up because of the pressures of daily life and work. Then I discovered WordPress in 2011 and started posting on and off. Finally in 2016, I stumbled upon the fact that, I could schedule posts in advance and they would be live like clockwork, while I was still at work or, fast asleep, or even on another continent!

I’m very thankful for all the support that I have received even though I don’t always get back promptly (work in progress)! I did lose many of my followers, comments and likes when migrating from WordPress to the new website, so I’m still tracking friends old and new while, discovering wonderful food ๐Ÿ˜Š

To celebrate my 200th post I bring to you one of my favorite banana desserts growing up. This was something my mum often made when I demanded something sweet instantly! Bless her heart, she not only got dinner ready in under an hour despite working  all day but also, ensured my sweet tooth was satisfied ๐Ÿ˜ (Love you and miss you heaps Ma!)

Oh, yes back to this wonderful sugar-free, gluten-free Banana Fritter recipe and enough with my rambling already!

 

3 Ingredient Vegan Gluten-free Banana Fritters
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Vegan Banana Fritters

Vegan, gluten-free and sugar-free. Made with just 3 ingredients. Under 10 minutes. Tastes great warm, with cinnamon powder sifted over or, with custard or vanilla ice cream. Makes great allergy free treats for lunch boxes too.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Overripe Bananas
  • 2 tablespoon Rice Flour
  • 1 teaspoon Coconut Oil, melted
Instructions
  1. Heat a thick bottomed pan (I used my cast iron pan) with a drizzle of coconut oil.

  2. In a mixing bowl, add the peeled bananas & rice flour.

  3. Mash the bananas lightly with a spoon while mixing the rice flour in.

  4. Drop a spoonful of batter on the hot pan.

  5. Cook until golden brown and flip over to cook the other side.

  6. Drizzle some more coconut oil in between if needed (my cast iron pan really doesn't need much oil).

  7. Sprinkle with cinnamon powder if desired or, eat warm with vegan vanilla ice cream.

If  you enjoyed this quick vegan dessert, please check this luscious vegan and gluten-free Fudge recipe.

Vegan Baked Jalebi

“Jalebi”, just the name brings up so many memories! This famous Indian pastry like sweet is made with deep-fried flour spirals dunked into steaming hot sugar syrup flavoured with green Cardamom, saffron and/ or rose-water. This is one of the sweets that are made across India with a few regional variations such as, adding in milk solids, or using fermented lentil batter, etc. My main gripe with Jalebi is that, I can never stop after eating just one and the fact, that it is not only deep-fried but, also coated with sugar syrup doubles my problems. I tried looking for baked recipes in old cookbooks and online and couldn’t find any. My Jalebi recipe is not only baked, but also uses Xylitol in place of sugar.

Decorate with flaked nuts and sift powdered xylitol on top, if desired before digging in! They taste great hot and we finished them all off so, have no updates about storing them as of now ๐Ÿ˜Š Happy baking!

Vegan, low fat, Sugarfree Jalebi
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Baked Jalebi

Vegan, sugar-free and omit nuts for garnishing to make this delicious dessert nut-free.

Priya: Priya
Ingredients
  • 1 cup Unbleached Self Raising Flour
  • 1/2 cup Xylitol
  • 1 tablespoon Nutritional Yeast Flakes
  • 3/4 cup Warm Water
For the Syrup
  • 2 tablespoons Xylitol
  • 1/2 cup Water
  • 1 tablespoon Rose Water
  • 1 teaspoon Green Cardamom Seeds, powdered
For the Garnish
  • 2 tablespoon Xylitol, powdered
  • Flaked Almonds/ Pistachios, optional
Instructions
  1. Pre-heat the oven to 180 degrees C and line a large cookie sheet with non stick paper.

  2. In a deep mixing bowl, add the water, flour, nutritional yeast flake and xylitol.
  3. Mix well until there are no lumps. The batter should be thick but smooth.

  4. Fill half a cup of batter into a piping bag fitted with a wide star tip. (Use a strong zip lock bag, if there are no piping bags to be found).
  5. Gently draw spirals on the prepared cookie tray and bake for 15 - 18 minutes until golden brown.
For the Syrup
  1. While the Jalebi bakes, make up the syrup by dissolving the xylitol in water and bringing to a boil. Cook for a few minutes.
  2. Take off the heat and mix on the rose water and cardamom powder. Set aside.
  3. Remove from the baked spirals from the oven and brush with the rose water syrup and allow to cool.
Garnish with powdered Xylitol and/ or flaked nuts, if using. Serve warm.
Recipe Notes

 

Vegan Gram Flour & Coconut Fudge (Besan Burfee, Sugarfree)

The Indian calendar follows the luni- solar cycle and starts and finishes differently as opposed to the standard 31st of December and 1st of January. The “Hindu” new year in 2017 falls on the 29th of March. Houses are cleaned and freshened up with a variety of fresh flowers and leaves. Intricate decorations made of rice flour and/ or colored sand are set on flowers. Growing up, my mother used to install a brass pot atop a stick covered with brightly colored cloth as a symbol of victory of good over evil called “Gudi”, pronounced as goody. Flowers and mango leaves are used to decorate the Gudi And, all kinds of sweet and savoury delicacies are made. Commonly made recipes include Chakli, Puran Poli (flatbread stuffed with sweetened lentils) and delicious fudge bars, called “Burfee”.

Vegan Glutenfree Gramflour Fudge
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Vegan Gram Flour & Coconut Fudge (Besan Burfee)

Gluten-free and Sugar-free, this fudge is full of coconut goodness.

Priya: Priya
Ingredients
  • 1 cup Gram Flour/ Besan
  • 1 cup Desiccated Coconut
  • 2/3 cup Xylitol
  • 1/4 cup Water
  • 1/3 cup Coconut Oil
  • 1 teaspoon Green Cardamom Seeds, powdered
Instructions
  1. Line a flat tray with nonstick paper and set aside.

  2. In a deep saucepan melt the coconut oil and add the Gram flour. Roast until golden and the raw smell disappears. Remove from saucepan and set aside in a plate to cool.
  3. Roast the desiccated coconut next, on low heat until lightly browned. Remove from saucepan and mix with the roasted Gram flour.
  4. Mix the xylitol and water in the saucepan and cook until the syrup looks bubbly and thickens.
  5. Take off the heat and fold in the gram flour - coconut mixture.
  6. Toss in the cardamom powder and mix well. 
  7. Transfer this mixture evenly into the prepared tray. Tap the tray on a sturdy surface to remove any airgaps and smoothen the top.
  8. Score the fudge in diamond shaped pieces after cooling for 10 - 15 minutes.

Vegan Gluten-free & Sugar-free Waffles

My little ones love Waffles and will happily eat great amounts at all times of the days, topped with fruits and maple syrup, or even plain! I got one of those popular electric waffle makers  a couple of years ago at the holiday sales. After which we have stopped getting any shop bought waffles in the house. I must admit that I have mostly made wholemeal waffle batter until now, but wanted to use up some leftover flax egg when inspiration struck!

Using Besan (finely ground Gram flour) as a base for gluten-free dishes is quite widespread in Indian cooking. For example, here and here. Besan is a favoured ingredient in many Indian sweets in the form of fudge or, truffle like balls called Laddoos. I buy Besan flour in a coarsely and finely ground form depending on how I plan to use it, as the fine grind is better as a coating and the coarse grind provides more body, such as in this Frittata and Fritter recipe.

These waffles freeze well and can be reheated on a hot pan or, in the Airfryer to crisp up for a quick breakfast or, wholesome afternoon tea. Happy cooking ๐Ÿ˜Š

 

Vegan Allergy free Waffles
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Vegan Gluten-free & Sugar-free Waffles

Allergy friendly waffles made with Gram flour and flax using a waffle maker.

Priya: Priya
Ingredients
  • 1 cup Gram Flour/ Chickpeas Flour, finely ground
  • 2 tablespoons Coconut Flour
  • 2 teaspoons Baking Powder
  • 1/4 cup Stevia, granules
  • 1 cup Coconut Milk
  • 4 - 5 tablespoons Warm Water
  • 1 teaspoon Vanilla Bean Paste
  • 2 tablespoons Coconut Oil
  • Non Stick Spray
Flax Egg Mixture
  • 2 tablespoons Water
  • 1 tablespoon Flax Meal
Instructions
  1. Mix the flax egg ingredients well and set aside.

  2. Whisk the chickpea flour, coconut flour, stevia and baking powder in a large mixing bowl until well mixed. 
  3. Combine the coconut milk, vanilla bean paste, oil and flax egg mix together and whisk well.

  4. Fold in the dry flour mixture gradually, while whisking continuously to prevent any lumps. 
  5. Use spoonfuls of warm water to make a slightly runny batter. (Coconut flour tends to thicken the batter.) 
  6. Heat the waffle maker and spray some non stick spray on the surfaces. 
  7. Ladle a spoonful of mixture on to the waffle maker and spread it all over the waffle maker before closing the lid. 
  8. Cook at low heat for 5 - 7 minutes until a deep golden brown. 

  9. The waffles are done when they come off the waffle maker easily and do not stick.

These waffles are making their way to Take Two Tapas and, The Bloggers Pitstop

Homemade Vegan Chocolate – 3 Ingredients

Making homemade vegan chocolate was always a concept beyond my comprehension. I had imagined that I would need a lot of clunky equipment, fancy whisks and moulds. The other day at the markets changed all that, there was this very happy looking person who was merrily mixing and creating goodies while spreading a lot of happiness. Oh the smells, I just stood there and inhaling all that goodness, while watching the chocolate creations come to life. Of course, I had to buy some organic cacao butter and fair trade cacao powder to try making some of my own chocolate immediately! This recipe is taken from the back off the cacao powder packet but modified to leave out the coconut oil and vanilla extract (I certainly did not miss it). After the chocolate sets in the freezer, mark squares or any other shapes so that the pieces break off easily. I’m going to try this recipe out in my new fancy moulds that should be hopefully be here by next week. My miniature chocolate bars disappeared in record time even for us, being the chocolate loving family we are! Happy cooking ๐Ÿ˜Š

3 Ingredient chocolate recipe
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Homemade Vegan Chocolate

Vegan, nut-free, additive-free and gluten-free.

Priya: Priya
Ingredients
  • 1/4 cup Cacao Butter, grated or chopped into small pieces
  • 1/4 cup Cacao Powder
  • 1/8 cup Light Agave Nectar, at room temperature
Instructions
  1. Melt the cacao butter in a double-boiler set over medium heat until just about melting.

  2. Take off the heat and whisk in the cacao powder and agave syrup until smooth.
  3. Pour the warm chocolate mix into a flat pan lined with greaseproof paper.
  4. Gently tip the pan side to side to make sure it's an even layer.
  5. Freeze covered with cling wrap for 25 - 30 minutes to set the chocolate.

 

Malpua (Vegan, Oil Free & Sugar Free)

“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon ๐Ÿ˜‹

Malpua
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Malpua

Vegan, wholemeal, oil free and sugar free. 

Omit the almonds to make these "Malpua" nut free and garnish with either cranberries or, pepitas.

Priya: Priya
Ingredients
  • 1 cup Self Raising Wholemeal Flour
  • 1/2 cup Semolina
  • 1 cup Coconut Milk
  • 1 cup Warm Water
  • 4 tablespoons Xylitol
  • 3 teaspoons Green Fennel Seeds, lightly crushed
  • 1 teaspoon Green Cardamom Seeds, powdered
Garnish
  • 4 tablespoons Flaked Almonds/ Pepitas, lightly roasted
  • Agave Nectar/ Maple Syrup, to pour
Instructions
  1. In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.

  2. Add the semolina and allow to sit for 5 minutes.

  3. Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.

  4. Heat a non stick pan and ladle batter into little rounds.

  5. Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.

  6. Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.

 

Vegan Tiramisu Layer Cake (Sugar Free)

Valentine’s Day… brings out a lot of must – have items out of the wood work that most retailers are sure we can’t live without! Speaking for myself, I can’t live without love… the love my family has for me, the love my friends have for me and all the unconditional support, encouragement and love that I’ve received from all my well wishers! When someone means that much to me, making something from the bottom of my heart is my way of showing gratitude. This Tiramisu Layered Cake is a sweet gesture that is not only cruelty free but also, sugar-free, low-fat and nut free. For added indulgence layer two slices on top of each other! Happy baking ๐Ÿ˜Š

Vegan Tiramisu Layered Cake

Vegan Tiramisu Cake
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Vegan Tiramisu Layer Cake

A quick, easy, low fat, sugarfree, one pan vegan Tiramisu made of coffee flavoured cake layered with a luscious vanilla custard and then doused with dark cacao powder. Tastes best when chilled for 6 hours and then cut into large squares.

Course: Dessert
Priya: Priya
Ingredients
For the Coffee Flavoured Cake
  • 1/2 cup Unbleached Self Raising Flour
  • 1/3 cup Xylitol
  • 4 teaspoons Instant Coffee Powder, heaped
  • 1/4 cup Light Oil
  • 2/3 cup Cold Water
For the Custard layer
  • 4 tablespoons Corn Flour
  • 3 tablespoons Xylitol
  • 2 cups Rice/ Oat Milk
  • 1 teaspoon Vanilla Bean Paste concentrate
  • 1/2 cup Water, room temperature
  • 2 tablespoons Dark Cacao Powder
Instructions
For the Coffee Cake layer
  1. Preheat the oven to 180 degree Celsius and line a square pan with nonstick baking paper.

    Whisk the dry ingredients including the instant coffee powder until well mixed in a bowl.

    Mix the oil and water into the dry mix with a fork until the batter has no lumps.

    Pour the batter into the pan and bake for 30 - 40 minutes at 175 degrees Celsius. Check if cooked through by inserting a skewer in the cake around the 30 minute mark.

    Cool in the pan.

For the Custard layer
  1. Whisk the corn flour and water together in a saucepan until smooth.

    Gradually add in the coconut milk and Xylitol. Continue whisking until no lumps remain.

    Heat the saucepan on medium heat and bring to a boil. Whisk continuously for a smooth custard.

    The custard is ready when it coats the back of a clean spoon.

    Take off the heat and mix in the vanilla bean paste.

    Pour on top of the prepared cake and cool to room temperature.

    Refrigerate on cooling down for atleast 6 hours to let the custard set and the flavours to deepen.

    Sprinkle dark cacao powder on top of the custard layer and slice into large square pieces to enjoy.

Vegan Sugarfree “Sfoof” with Turmeric & Fennel Seeds

“Sfoof or Sfouf” is a gorgeous turmeric based semolina cake that has its origins in Levantine cuisine which I absolutely love. The free use of spices and exotic flavours such as rose-water and orange blossom water is positively alluring. The best part of this cake is the lovely golden colour, seeing that turmeric is one of my favorite spices to use in desserts. Traditional versions suggest adding sesame or pine nuts and anise seeds as the ingredients along with flour, sugar and oil. I’ve substituted the sugar syrup with Xylitol and omitted the sesame seeds and nuts  for an allergy friendly version. Also, using fennel seed powder instead of the anise seeds gives this version a sweet licorice flavour which is divine! I baked the batter in my mini loaf pan for perfect portions.

Sfouf/ Sfoof - Vegan, Sugar-free & Nut Free
Yields 8
A beautiful golden cake with the goodness of turmeric and fennel seeds.
Prep Time
15 min
Total Time
50 min
Prep Time
15 min
Total Time
50 min
Ingredients
  1. Semolina - 2 cups
  2. Self Raising Flour - 1 cup
  3. Turmeric - 1 tablespoon
  4. Fennel Seeds, freshly powdered - 1 tablespoon
  5. Xylitol - 1 cup
  6. Water - 1.5 cup
  7. Orange Blossom Water - 1/2 tablespoon
  8. Rose Water - 1/2 tablespoon
  9. Oil - 1/2 cup
  10. Non Stick Spray, to grease the cake/ loaf pan
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Instructions
  1. Spray either an 8" pan or a mini loaf pan with non stick spray.
  2. Preheat the oven on a fan forced setting to 200 degrees C.
  3. Take a large mixing bowl and combine the semolina, flour, turmeric and fennel seed powder.
  4. In a small saucepan, dissolve the xylitol in water and heat gently until dissolved.
  5. Take off the heat and add the orange flower water and rose water.
  6. Gradually add the syrup to the dry flour mixture and whisk in the oil.
  7. Whisk gently until all the floury lumps dissolve. The batter is quite thick.
  8. Scoop into the cake pan if using or, add 2 heaped tablespoons into each well of the mini loaf pan.
  9. Bake at 170 degrees C for 25 to 35 minutes, or until skewer inserted in center comes out dry. The cake takes slightly longer as compared to the mini loaves.
  10. Remove from the hot oven and cool on a baking rack.
Notes
  1. Brush the top with rose water if desired or, dust with powdered xylitol & turmeric, as I did.
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Masala Vegan http://masalavegan.com/

 

 

Coconut Date Condensed Milk – 3 Ingredients (Vegan, Gluten Free & Raw)

My earliest memories of Condensed Milk are of a sticky, toothache inducing sweet cloying liquid which seemed to not only taste good to a 4-year-old straight from the can but also, doubled up as glue for craft! Of course, when my craft work was subsequently discovered by hundreds of ants and my mother, roughly in that order I learnt an important lesson, i.e. not to play with my food! 

This vegan condensed milk recipe not only can be assembled in 10 minutes when required,  and is also raw, so no cooking over a hot stove to thicken this mixture! I’ve used coconut milk from a carton in this recipe along with pitted dates for the thick mouthfeel and consistency.

Optional add-ins are vanilla bean paste, cardamom powder, cinnamon powder, or sea salt for a mouth-watering treat that goes well with pancakes or bread or, in smoothies. Happy cooking ๐Ÿ˜Š 

 Here’s the recipe,
Coconut Date Condensed Milk
Yields 2
This 3 ingredient raw condensed milk contains the goodness of coconut which thickens and makes the most heavenly tasting condensed milk when combined with pitted dates and water.
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. Coconut Milk - 1.5 cups
  2. Fine Desiccated Coconut - 3/4 cup
  3. Organic Pitted Dates - 1/2 cup
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Instructions
  1. Add the desiccated coconut in coconut milk and blend well to mix.
  2. Mix in the pitted dates.
  3. Run on the highest setting until the dates and coconut are a homogenous mixture (approximately 4 to 5 minutes in a powerful blender, more if using a normal blender).
Notes
  1. Use as required or, dig in with a spoon!
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Masala Vegan http://masalavegan.com/
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Vegan Intensely Chocolatey Scones

This intense chocolate – cacao combination is a chocolate lover’s dream come true, i.e. mine! These chocolate scones were made for a party, till I found a leftover dark chocolate bar and broke it into pieces to add as garnish… It never did quite leave the kitchen after that! The only thing to watch out for is not to over mix the dough or, handle it too much as that turns the “scones” intoย “stones”!ย 

Ingredients:

  • Wholemeal Self Raising Flour – 1.5 cup
  • Organic Cacao Powder – 1/2 cup
  • Coconut Sugar, powdered finely – 2/3 cup
  • Vegan Non Dairy Spread (Nuttelex) – 1/2 cup
  • Almond/ Coconut Milk, cold – 1/2 cup
  • Dark Chocolate Pieces/ Chips – 2 tablespoons

Directions,

  1. Line a large baking sheet with nonstick paper and preheat oven to 180 degrees Celsius.
  2. Mix flour, cocoa powder and coconut sugar in a mixing bowl until well combined.
  3. Add the Nuttelex into the flour mix gently mixing with a fork until the mixture resembles large bread crumbs.
  4. Gently stir in spoonfuls of cold almond milk with the fork until the dough just about comes together.
  5. Transfer dough carefully on to the prepared baking sheet in a roughly round or, oval shape.
  6. Carefully divide the dough into large wedges or squares.
  7. Quickly sprinkle with chocolate chunks, press in with the fork.
  8. Bake for 15 to 20 minutes in the preheated oven till golden brown.
  9. Rest for 5 minutes in the warm oven before taking out.

Serve warm drizzled with maple syrup and a hot drink. Happy baking ๐Ÿ˜Š